Okay, friends, let’s talk about something seriously fun: Mexican Pink Cookies! These aren’t just any cookies; they’re like little bites of sunshine, perfect for brightening up any day. My abuela used to make these for every fiesta, and honestly, they were always the first to disappear. What makes them so special? Well, besides being ridiculously cute, they’ve got this delicate, melt-in-your-mouth texture and a sweet, subtle flavor you just can’t resist.
I’ve tweaked her recipe just a tad over the years (sorry, Abuela!), to make it even easier for us busy folks. Trust me, even if you’re a total newbie in the kitchen, you can nail these. Plus, that vibrant pink color? It comes from beet root powder, which is way healthier than food coloring, and adds a little something-something special. So, ready to bake some seriously adorable and delicious Mexican Pink Cookies? Let’s get started!
Why You’ll Love These Mexican Pink Cookies
Seriously, you’re gonna be obsessed! These aren’t just cookies; they’re a whole vibe. Here’s why you *need* to make them:
- Simple Recipe for Mexican Pink Cookies: Even if you’ve never baked a cookie in your life, I promise you can do this! The steps are super clear, and there’s nothing complicated.
- Delicious Flavor of Mexican Pink Cookies: Imagine a sweet, delicate crumb that just melts in your mouth. That’s these cookies! They’re not overly sweet, just perfectly balanced and oh-so-addictive.
- Visually Stunning Mexican Pink Cookies: That vibrant pink color? It’s a total showstopper! These cookies are perfect for parties, gifts, or just making your day a little brighter. Who can resist a pretty pink cookie?
Ingredients for Making Mexican Pink Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of these beauties. Don’t worry if you don’t have *everything* on hand; I’ve got some sneaky substitutions coming up later. But for now, let’s aim for the gold standard:
- 300 grams All Purpose Flour (about 2 ½ cups – spoon it in, don’t pack!)
- 1 teaspoon Baking Soda
- 2 tablespoons Pink Organic Beet Root Powder (I swear by Nutricolor brand!)
- 1 teaspoon Salt (skip it if you’re using salted butter, okay?)
- 1 cup Unsalted Butter, softened (like, *really* soft)
- 1 cup Sugar, granulated
- 2 teaspoons Vanilla Extract (the real stuff, please!)
- Extra Granulated Sugar, for rolling (optional, but SO worth it)
Essential Ingredients for Authentic Mexican Pink Cookies
Okay, the beet root powder is what gives these Mexican Pink Cookies that signature color and a subtle earthy sweetness. Trust me, it’s the secret weapon! And good butter? It’s non-negotiable for that melt-in-your-mouth texture. Don’t skimp!
How to Make Mexican Pink Cookies: Step-by-Step Instructions
Alright, buckle up, buttercups! It’s time to get our bake on. Don’t worry, I’ll walk you through every single step to Mexican Pink Cookie perfection. Ready? Let’s do this!
Preparing the Dough for Your Mexican Pink Cookies
First things first, preheat that oven to 350℉! Now, in a medium bowl, whisk together your flour, baking soda, beet root powder, and salt (if you’re using it). Set that aside – we’ll get to it in a sec.
In a *larger* bowl (and I mean it, you’ll need the space!), cream together your softened butter and that cup of sugar. Get it nice and fluffy! Then, stir in your vanilla extract. Now, gradually mix in your dry ingredients, about ½ to ¾ cup at a time. Don’t dump it all in at once! Mix until *just* combined. Don’t overmix, okay?
Now, here’s a little trick: if you notice your dough is looking a little crumbly or greasy (oops!), just wrap it up in plastic wrap and chill it in the fridge for about 30 minutes. This will firm it up and make it easier to handle. Trust me on this one!
Baking Your Perfect Mexican Pink Cookies
Okay, grab those baking sheets and line them with parchment paper if you’ve got it. If not, no biggie, just make sure they’re ungreased. Using a 1 ½” cookie scoop (or just a spoon!), scoop out your dough and roll it into a ball with your hands. Now, roll that ball in extra granulated sugar. This is where the magic happens, folks!
Place your sugary dough balls on the baking sheets, leaving about 3″ between them (they *will* spread!). Then, using the bottom of a glass or measuring cup, gently press down each ball to about ⅓” thick. Into the preheated oven they go! Bake for 10-13 minutes. Watch them carefully! You’ll know they’re ready when the edges are *just* starting to turn golden and the center still looks a little soft. Let them cool on the baking sheets for at least 5 minutes before moving them to a rack to cool completely. And then? EAT THEM! (But maybe let them cool first…)
Tips for Perfect Mexican Pink Cookies
Want to take your Mexican Pink Cookies from “meh” to “OMG!”? Of course, you do! Here are a few of my top-secret tips for cookie-baking success. Trust me, these little tricks make a HUGE difference!
Achieving the Ideal Texture for Mexican Pink Cookies
Dry, crumbly cookies? No thanks! Make sure your butter is *really* soft (but not melted!). Also, don’t overmix the dough! Overmixing develops the gluten, which leads to tough cookies. And if your dough seems too dry, add a tiny splash of milk, like, a teaspoon at a time, until it comes together. But be careful not to add too much!
Ensuring Even Baking of Your Mexican Pink Cookies
Unevenly baked cookies are the WORST! Make sure your oven is properly preheated. Also, try rotating your baking sheets halfway through baking. This helps ensure that all the cookies bake evenly. And if your oven runs hot, try lowering the temperature by 25 degrees and baking for a little longer. Keep an eye on them!
Ingredient Notes and Substitutions for Mexican Pink Cookies
Okay, let’s talk swaps! Sometimes you’re missing an ingredient, or maybe you’ve got dietary needs. No worries, I’ve got you covered with some easy peasy substitutions that won’t totally wreck your Mexican Pink Cookies.
Beet Root Powder Substitute for Mexican Pink Cookies
Alright, so maybe you’re not feeling the beet thing, or you just can’t find the powder. I get it! You can totally use a *tiny* drop of pink food coloring (gel is best!). But honestly, the beet root powder adds a subtle sweetness you’ll miss. If you’re feeling adventurous, try a pinch of hibiscus powder – it’ll give you a similar color and a slightly tart flavor. Just don’t go overboard!
Butter Alternatives for Mexican Pink Cookies
Need a dairy-free or vegan option? No problem! You can swap the butter for a good quality vegan butter stick. Make sure it’s the *stick* kind, not the spreadable stuff in a tub. That stuff has too much water and will mess with the texture of your Mexican Pink Cookies. Coconut oil also works in a pinch, but it’ll give your cookies a slightly coconutty flavor. Not bad, but just be aware!
Storing Your Homemade Mexican Pink Cookies
Okay, so you’ve baked these gorgeous Mexican Pink Cookies… and somehow haven’t eaten them ALL immediately (I’m impressed!). Here’s how to keep ’em fresh and delicious for as long as humanly possible (which, let’s be honest, isn’t very long!).
Best Practices for Storing Mexican Pink Cookies
The key? Air is the enemy! Store these babies in an airtight container at room temperature. They’ll stay soft and yummy for about 3-4 days. If you live somewhere humid, add a piece of parchment paper to the bottom of the container to absorb extra moisture.
Freezing Mexican Pink Cookies for Later
Wanna stash some away for a rainy day (or, you know, a cookie emergency)? You can totally freeze ’em! Just pop them in a freezer-safe bag or container, making sure to separate the layers with parchment paper to prevent sticking. They’ll keep for up to 2 months. When you’re ready to eat, just thaw them at room temperature. Ta-da! Instant cookie happiness!
Frequently Asked Questions About Mexican Pink Cookies
Got questions? I’ve got answers! Here are a few of the most common questions I get about these adorable Mexican Pink Cookies. Don’t be shy – cookie baking is a journey, and we’re all in this together!
Why are my Mexican Pink Cookies not pink enough?
Aww, bummer! Not-so-pink Pink Cookies aren’t much fun, are they? First, make sure your beet root powder is fresh. It loses its oomph over time. Also, some brands are just more potent than others. If you’re still not getting enough color, try adding a *tiny* bit more powder, like, ½ a teaspoon at a time. But be careful – too much can affect the flavor! A drop of pink gel food coloring can also boost that pink hue if you’re in a pinch!
Can I use a different type of flour for Mexican Pink Cookies?
Okay, so all-purpose flour is your best bet for that tender crumb, but you *can* experiment! Cake flour will make them even softer, but they might be a little too delicate. Whole wheat flour will give them a nuttier flavor and a slightly denser texture, but be careful not to overmix! If you do swap flours, you might need to adjust the amount of liquid slightly. Just keep an eye on the dough and add a tiny bit of milk if it seems too dry.
How do I prevent my Mexican Pink Cookies from spreading too thin?
Spreading is the enemy! First, make sure your butter isn’t too soft. It should be softened, not melted. Chilling the dough before baking is *crucial* – it helps the butter firm up and prevents the cookies from spreading too much. Also, don’t grease your baking sheets! The cookies will grip better on ungreased parchment paper. And if all else fails, try baking them at a slightly higher temperature (like 375°F) for a shorter amount of time.
Nutritional Information for Mexican Pink Cookies
Okay, so you wanna know what you’re getting into, right? Here’s a *rough* estimate of the nutritional info per cookie. Keep in mind, it’s just a ballpark! About 150 calories, 8g fat, 1g protein, and 18g carbs. Enjoy!
Enjoy Your Delicious Mexican Pink Cookies!
Alright, cookie lovers, that’s all she wrote! Now go forth and bake some seriously adorable Mexican Pink Cookies! And hey, if you try the recipe, be sure to leave a comment and let me know how they turned out. Sharing is caring, right?
Print
Mexican Pink Cookies: Foolproof Recipe you’ll Love
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Make delicious Mexican Pink Cookies at home with this easy recipe. These cookies are perfect for a sweet treat.
Ingredients
- 300 grams All Purpose Flour (about 2 ½ cups spoon and fill)
- 1 teaspoon Baking Soda
- 2 tablespoons Pink Organic Beet Root Powder (Nutricolor brand)
- 1 teaspoon Salt (omit if using salted butter)
- 1 cup Unsalted Butter, softened
- 1 cup Sugar, granulated
- 2 teaspoons Vanilla Extract
- Extra Granulated Sugar, as desired, optional
Instructions
- Preheat oven to 350℉.
- In medium bowl, whisk together flour, baking soda, beet root powder and salt (optional). Set aside.
- In a larger bowl, cream softened butter and 1 cup sugar. Add vanilla extract and mix until combined.
- Mix in about ½ to ¾ cup of flour mixture at a time until all is fully combined.
- If you notice the dough being too crumbly or greasy, put in plastic wrap and chill in the refrigerator for 30 minutes.
- If available, place parchment paper on ungreased baking sheets. Using 1 ½” cookie scoop, scoop out cookies and roll into a ball with hands.
- Roll ball of dough on all sides in extra granulated sugar.
- Place balls of cookie dough on baking sheets about 3″ apart (they will grow).
- Using the bottom of a glass or measuring cup, gently press down each bowl of dough to about ⅓” or so.
- Place in preheated oven and bake 10-13 minutes. Watch carefully. The edges should just barely be starting to golden and center of cookie will still look a little undone.
- Allow to cool at least 5 minutes before removing cookies to rack to cool completely.
Notes
- Rolling the dough in extra granulated sugar adds a nice sparkle and sweetness to the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
